Pecan Pie Cookies are a sweet treat that brings together the classic flavors of pecan pie in a bite-sized form. They are soft, buttery, and packed with crunchy pecans!
Whenever I make these cookies, they disappear fast! I love how they’re perfect for sharing at parties, or just enjoying with a cup of coffee at home. Yum!
Key Ingredients & Substitutions
Unsalted Butter: Always my go-to for baking, as it allows you to control the salt. If you’re out, you can use margarine, but the flavor will be slightly different. Be sure to let it soften for easy mixing!
Granulated Sugar: This sweetener gives the cookies their classic sweetness and helps with texture. You can substitute with coconut sugar for a more caramel-like flavor, but it may change the color of the cookies a bit.
All-Purpose Flour: Essential for structure! If you need a gluten-free option, use a 1:1 gluten-free flour blend. Just be careful, as some blends absorb moisture differently.
Pecans: These are the star of the dish, adding crunch and flavor. If you’re nut-free, try using sunflower seeds or pumpkin seeds as a fun alternative!
Corn Syrup: This keeps the filling gooey and sweet. If you don’t have it, you can use maple syrup, agave, or even honey, but adjust the quantity to taste since they’re sweeter!
What’s the Best Way to Make the Gooey Filling?
The filling is key to mimicking the flavor of pecan pie. Here’s how to get it right:
- Combine the corn syrup, brown sugar, melted butter, vanilla extract, and a pinch of salt in a saucepan over medium heat.
- Stir until the mixture is smooth and the sugar completely dissolves. This ensures your filling isn’t grainy!
- Add the chopped pecans once the mixture is nice and blended. This helps distribute the nuts evenly in the filling.
Be sure to fill the cookies while they’re still warm from the oven; the indentation will hold the gooey goodness nicely.
Pecan Pie Cookies
Ingredients You’ll Need:
For the Cookie Base:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup finely chopped pecans (plus extra whole pecans for topping)
For the Pecan Pie Filling:
- 3/4 cup light corn syrup
- 1/2 cup brown sugar, packed
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare, followed by around 12 minutes of baking time. Plus, a little cooling time is needed for the cookies to set. Overall, you should expect around 45 minutes from start to finish!
Step-by-Step Instructions:
1. Preparing the Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line your baking sheets with parchment paper to prevent sticking. This will make transferring the cookies much easier later!
2. Mixing the Wet Ingredients:
In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until the mixture is light and fluffy. This is important for keeping your cookies soft! Then, add in the egg and 1 teaspoon of vanilla extract, mixing well to combine everything.
3. Combining Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the leavening agent is evenly distributed, which helps your cookies rise properly.
4. Bringing It All Together:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix—this helps the cookies remain soft and tender.
5. Forming the Cookies:
Roll the dough into 1-inch balls and then coat each ball in granulated sugar. Place the coated dough balls on your prepared baking sheets, about 2 inches apart. Gently flatten each ball with the palm of your hand to give them a nice shape!
6. Baking the Cookies:
Place your baking sheets in the oven and bake the cookies for 10-12 minutes, or until the edges turn lightly golden. Remove them from the oven and immediately create a small indentation in the center of each cookie using the back of a spoon or your thumb.
7. Making the Pecan Pie Filling:
While the cookies cool slightly, prepare the pecan pie filling. In a small saucepan, mix the corn syrup, brown sugar, melted butter, 1 teaspoon of vanilla extract, and a pinch of salt over medium heat. Stir until the sugar dissolves and the mixture becomes smooth, then remove from heat. Gently stir in the finely chopped pecans.
8. Filling the Cookies:
Spoon a generous tablespoon of the warm pecan pie filling into the indentation of each cookie. Then, to add a lovely touch, top each cookie with a whole pecan half.
9. Cooling and Storing:
Let the cookies cool completely on the baking sheet to allow the filling to set. Once cooled, you can carefully transfer them to a wire rack for any extra cooling. Store your delicious cookies in an airtight container to keep them fresh!
These Pecan Pie Cookies taste just like the classic dessert and are perfect for any occasion. Enjoy every bite of these delightful treats!
Can I Use Margarine Instead of Unsalted Butter?
Yes, you can use margarine if you don’t have unsalted butter on hand. Just keep in mind that it may slightly alter the flavor and texture of the cookies.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 1 week. To keep them even fresher, you can also freeze them for up to 3 months!
Can I Substitute the Corn Syrup?
Absolutely! You can replace corn syrup with maple syrup, honey, or agave syrup, but be aware that they may add a different flavor and sweetness level. Adjust the quantity to your taste!
What If I Don’t Have Chopped Pecans?
If you’re out of chopped pecans, you can use walnuts or even sunflower seeds for a nut-free option. Just keep in mind that the flavor and texture will vary slightly with these substitutions!
